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Grilled Lobster Salad Recipe with Chive-Yogurt Dressing

Forget supermarket burgers. Take your grilling to another level with this lobster recipe.

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Calories
500
Protein
48g
Fat
15g
Carbs
48g
Ingredients: 
FOR THE CHIVE-YOGURT DRESSING
1 1/2 cups  greek yogurt, plain
1 tsp  shallot
1 tsp  garlic cloves
1/2 cup   spinach leaves
1/2 cup  chives
2 tsp  lemon zest
1 tbsp  lemon juice
2 tsp  Falksalt 
Crystal Flakes sea salt
2 tbsp  chives, snipped, for garnish
2 tbsp  olive oil
1 tbsp  lemon juice
1 tsp  black pepper
FOR THE GRILLED SUMMER VEGETABLES
32 spears  asparagus, cut 2 inches long
16  crimini mushrooms
24 pieces  red onion rings
2  red bell pepper, cut 1 inch wide
2  orange bell pepper, cut 1 inch wide
2  yellow bell pepper, cut 1 inch wide
8  roma tomatoes cut in half
16  pieces scallion
16  pieces okra
4  Tbsp olive oil
2 tsp  Falksalt Crystal Flakes natural sea salt
FOR THE GRILLED LOBSTER
8 pieces  lobster tails, 6 oz each, shell on
1 tbsp  olive oil
2 tsp  Falksalt Crystal Flakes citron sea salt

Instructions:

  1. FOR THE CHIVE-YOGURT DRESSING: In a blender, add yogurt, garlic, shallots, spinach, chopped chives, lemon zest, lemon juice, and sea salt. Blend until smooth, stir in chives, and set aside.
  2. FOR THE LEMON OLIVE OIL: In a mixing bowl, combine lemon juice, olive oil and cracked black pepper. Set aside.
  3. FOR THE GRILLED SUMMER VEGETABLES: Place all cut vegetables in a large mixing bowl, and coat with olive oil and sea salt.
  4. Transfer vegetables to medium heat grill.
  5. Grill until vegetables start to soften and grill marks are golden brown.
  6. Transfer grilled vegetables to a cookie sheet or sheet pan.
  7. Set aside and keep warm.
  8. FOR THE GRILLED LOBSTER: Cut lobster tails in half and set on cookie sheet or sheet pan, shell side down. Each tail should take approximately 4-6 minutes on medium heat.
  9. Rub lobster meat with olive oil and season with sea salt.
  10. Place lobster tails on the grill, shell side down, roasting the lobsters in the shell.
  11. Brush with any remaining oil to keep moist.
  12. Turn lobster tails meat side down for one 
minute to create grill flavor.
  13. Each tail should take approximately 4-6 minutes on medium heat.
  14. TO ASSEMBLE THE SALAD: In a bowl, add four cups arugula and toss with lemon olive oil until coated.
  15. Once arugula is dressed, place equal parts of arugula on eight large plates.
  16. Add grilled vegetables
  17. Remove lobster tails from shell and place the two halves of lobster in the center of the salad.
  18. Drizzle dressing on the salad and serve.

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